Homemade Chicken Noodle Soup is filled with the flavors of seasonal vegetables and is fragrant from fresh herbs and rich chicken broth, is a perfect 30-minute meal that you can serve any time of the year!

Chicken Noodle Soup Recipe

Chicken Noodle Soup is a comforting bowl of warmth and nostalgia, where tender chunks of chicken, delicate noodles, and a medley of seasonal vegetables unite in a rich, aromatic broth. This 30-minute soup is a perfect choice to warm your home, and it can even be made the night before. It’s a versatile recipe where you can add any leftover chicken, broth, or dinner rolls to enhance the comforting flavors.

Ingredients for Chicken Noodle Soup

• Chicken: Use fully-cooked shredded chicken; rotisserie, grilled, or canned options work well.
• Noodles: Rotini or Fusilli pasta is preferred for this recipe.
• Potato: Yukon potatoes add heartiness to the soup.
• Broth: Chicken or bone broth is essential for a flavorful soup base.
• Oil: A small amount of oil, like olive oil, is used for sautéing the vegetables.
• Onion: Yellow onions provide a savory base flavor for the soup.
• Carrot: Sliced full-grown carrots add sweetness and beautiful color.
• Celery: Choose plump, light green celery; it lends a fresh, earthy note to the soup.
• Sweet Peas: Contribute a touch of natural sweetness.
• Garlic: Fresh garlic cloves provide a robust garlicky flavor with aromatic savory hints.
• Seasonings: Salt and freshly ground black pepper enhance the overall taste.
• Garlic Seasoning Salt: Riega Organic Garlic Seasoning Salt is a blend of salt and garlic powder.
• Fresh Thyme: This herb adds a subtle, earthy taste to the soup, enhancing its flavor.
• Bay Leaf: Bay leaves infuse the soup with a mild herbal aroma.
• Scallions: (aka. green onions) make a perfect garnish before serving, adding a fresh touch.
• Fresh Parsley: Both in the soup and as a garnish, providing freshness and a touch of crispiness.

Chicken Noodle Soup Recipe

• 1 tablespoon (15 ml) olive oil
• 1/2 cup (80 g) yellow onion, diced
• 1/2 cup (75 g) carrots, peeled and sliced
• 2 celery ribs (1/2 cup/ 70 g), sliced
• 1 cup (140 g) cooked chicken, shredded
• 6 cups (48 fl. oz./ 1420 ml) low-sodium bone or chicken broth
• 1/4 cup (43 g) frozen sweet peas
• 3 – 4 cloves garlic (9 g), minced
• 2 medium-size (1/2 cup/ 150 g) Yukon gold potato, peeled and cubed
• 1/2 cup (70 g) uncooked rotini or fusilli noodles
• 5 sprigs (5 g) fresh thyme
• 2 medium bay leaves (1 g)
• 1/2 teaspoon (2.5 g) kosher salt, to taste
• 1/2 teaspoon (1.5 g) ground four peppercorns, to taste
• 1/4 teaspoon (1 g) garlic seasoning salt
• 1 tablespoon (6 g) thinly sliced fresh scallion greens, more for garnish
• 1 tablespoon (4 g) chopped fresh parsley, more for garnish

Recommended Equipment

• Dutch Oven: Will beautifully caramelize vegetables and give your soup a kettle-like flavor.
• Wooden Spoon: To sauté vegetables and prevent from damaging Dutch oven.

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How to Make Chicken Noodle Soup

Preheat Dutch Oven: Start by preheating your Dutch oven over low heat and add 1 teaspoon of oil. Once it is warm, increase the heat to medium and add the remaining oil.

➤ Chef Tips: Avoid preheating Dutch ovens over high heat, as it can potentially damage the enamel, leading to cracking or even an explosion.

Sauté Vegetables: Once the oil is heated, add chopped onions. Sauté until the onions are soft and translucent, about 3 – 5 minutes. Add sliced carrots and celery to the Dutch oven and sauté until they become tender and fragrant. This should take about 3 – 5 minutes, stirring occasionally.

Chicken and Seasonings: Next, add the shredded chicken, minced garlic, salt, black pepper, and garlic seasoning salt. Continue to sauté for an additional 1 – 2 minutes to combine the flavors.

Herbs and Broth: Add fresh thyme, bay leaf, and pour in the chicken or bone broth. Bring it to a boil.

Potatoes: Meanwhile, peel and cut potatoes into cubes. Once the broth boils, stir in the potatoes, cover the pot, and reduce the heat to a simmer. Let the soup simmer for 25 minutes, or until the potatoes are fork-tender.

Noodles and Peas: Add uncooked noodles and frozen peas to the Dutch oven during the last 10 minutes of cooking and stir for 30 seconds. Once the potatoes are tender, remove the bay leaf and thyme from the soup, add green onion and parsley.

Taste and Adjust: Taste the soup and adjust the seasonings if needed, adding more salt or pepper according to your taste.

Garnish and Serve: Serve your delicious chicken noodle soup hot, garnished with chopped scallions and fresh parsley.

Serve: Pair this chicken noodle soup with warm, crusty bread, BLT sandwiches, or a light green salad, like a classic Caesar, for a delightful and well-rounded meal.

➤ Chef Tips: The garnish of fresh herbs not only adds color but also freshness to the soup. Don’t skip this step; it makes a difference in presentation and taste.

Recipe Tips for Best Results

• Dutch Oven: Start with a preheated Dutch oven, going from low to medium heat.
• Quality Broth: Opt for high-quality chicken or bone broth, as water lacks flavor.
• Vegetables: Sauté vegetables until they’re softened and fragrant, to enhance overall flavor.
• Fresh Herbs: Whenever possible, use fresh herbs. They add a wonderful depth of flavor.
• Adjust Seasonings: Taste and adjust the seasonings before serving.
• Cooking Time: Try not to overcook the potatoes and noodles to prevent a mushy soup.
• Garnish with fresh herbs for color, freshness, and beautiful presentation.

Storage and Serving

• Meal-Prep: Portion soup into multiple smaller airtight containers for easy weekday meal prep.
• Storage: Leftover soup can be stored in an airtight container in the fridge for 3 – 4 days.
• Serving: Reheat the soup on the stovetop or in the microwave until it’s hot and reaches a safe temperature of 165°F (74°C). Stirring while reheating helps distribute heat evenly.
• Yields: 6 cups / 1,440 grams / 48.6 fl.oz.
• Serving Size: 4 bowls (2 cups / 16 fl.oz / 480 grams each) or 6 small bowls ( 7 oz.)

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